Stuffed peppers make for a hearty meal with great leftovers! My grandma used to make stuffed peppers all the time and although I don’t have her exact recipe, this one is definitely reminiscent of it. It’s always extra special when a meal is not only delicious but has memories that go along with it!
– 4 peppers (any color, just make sure they can stand up well on their own)
– 2 cups brown rice (I just use a box)
– 2 8 oz. cans of tomato sauce
– 1lb. ground beef
– Mozzarella cheese
– 1tbsp. worcestershire sauce
– 2 garlic cloves minced
– Italian seasoning
1. Cut off the tops of all the peppers and clean out the seeds and membranes
2. Preheat oven to 350 degress
3. Cook brown rice according to instructions to make 2 cups
4. Cook garlic for one minute in oil
5. Add beef in skillet over medium heat and cook until brown
6. Place peppers in a baking dish
7. In a large bowl mix together: beef, garlic, rice, worchestershire sauce, one can of tomato sauce, salt and pepper
8. Use the mixture to stuff each pepper evenly
9. Pour the remaining tomato sauce over each pepper and sprinkle with italian seasoning
10. Bake for 45 minutes
11. Add mozzarella cheese over the top and bake for another 15 minutes, until cheese begins to brown.
Do you have any recipes connected to good memories?
Normally, on a night no one is up to cooking I’d throw in a frozen pizza and be done with it. But if you’re anything like me (and are obsessed with pizza) a frozen one just doesn’t do it. Sure it fills you up and doesn’t taste horrible, but it’s definitely lacking in the flavor department. Because of this problem I’ve recently been interested in making my own pizzas. But when I began the research I was immediately intimidated by the thought of making my own dough. That’s when Publix came to the rescue when I discovered they sell pre-made dough in their bakery! (if you don’t live by a Publix I suggest you check out the bakery of your local grocery store). All you have to do is set the dough out an hour before you want to start making the pizza and then roll it out and you’re ready to go! Here are the two pizzas we’ve made since discovering this dough (both were equally delicious!):
Pesto Goat Cheese Pizza:
– Spread pesto over the dough
– Top with goat cheese, tomatoes and parmesan cheese
– Spread pasta sauce over the dough
– Top with fresh mozzarella cheese, fresh basil and tomatoes
Any other good pizza recipes?
This was my first attempt to make a soup ever. I decided to make it for a dinner with guests (never a good idea) and surprisingly it turned out very well, with only a couple breakdowns along the way (which is why it’s important to have the dinner ready BEFORE your guests arrive ;)) Here’s what I did:
3 cups white beans
1 yellow onion
3-4 cloves garlic
2 tsp dried basil
3 1/2 cups vegetable broth
5 cups shredded kale
red pepper flakes tomatoes (optional)
So this recipe originally called for cashews, that were supposed to be blended to make the soup thicker. I decided (probably because it seemed too hard) not to get the cashews and attempted to make it anyways (cue first breakdown). I chopped the onions and garlic and sautéd it in a large pot in some olive oil until translucent. Add the basil, salt, broth, beans (drained) and optional tomatoes. Simmer for about 10-15 minutes covered. Since I didn’t have the cashews I blended up some of the beans to add a little thickness. It worked ok but it certainly wasn’t a creamy soup. I added the kale, covered the pot, turned the heat off and let it sit for about 5 minutes. Overall it was a great success with plenty of compliments!
Recipe adapted from here.